Since the 1970s, studies have reported that Chinese red yeast rice may be useful in lowering total cholesterol, LDL cholesterol, and triglyceride levels.
The use of red yeast rice in China was first documented in the Tang Dynasty in 800 A.D, where it was renowned as being a mild aid for indigestion, diarrhoea, blood circulation, spleen and stomach health.
Red yeast rice is made by fermenting rice with yeast called Monascus purpureus, resulting in a purple form of rice. In many Asian countries...
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